curd product
In the food retail chain today you can see a lot of inexpensive products, on the packaging of which there are inscriptions like "kefir" or " curd product". And how do these products differ from just “kefir” or “cottage cheese”? What do such names carry in themselves and is it worth saving by purchasing such products?
Products containing milk
Sour cream, curd and cheese products have a dense texture and have a sugary-sweet taste, indicating the presence of synthetic additives. They are fairly enriched with vegetable proteins and fats, as well as preservatives. Milk in this product contains no more than 75 percent. Such food will not bring harm to health, but there will be no benefit either. The prices for these products are lower because vegetable fat cheaper than dairy.
As for the milk-containing product produced by kefir technology. In its manufacture, dry sourdough is used, containing lactic acid bacteria, which are not identical to kefir fungi. Also, the composition can be subjected to heat treatment, leading to the destruction of beneficial microflora. Most manufacturers use milk powder as a basis.
It can be concluded that the kefir product does not contain beneficial lactobacilli.
UHT milk
Some consumers ignore this product, being sure that it does not contain vitamins. And this is a delusion. There are several technologies for preserving the properties of milk and ensuring its safety - these are sterilization, pasteurization and ultra-pasteurization. What are they needed for? 
Danger raw product is that it may contain microorganisms and viruses that cause disease. The destruction of microbes occurs when heated. There is a relationship between the heating temperature of the product and the holding time at this temperature: the higher the temperature, the shorter the holding time.
During ultra-pasteurization, the product is heated to temperatures exceeding 130 degrees, and the holding time is no more than 4 seconds. Pasteurization technology is characterized by lower temperatures with a holding time of 20 seconds to 5 minutes. In this regard, both pasteurized and ultra-pasteurized milk have almost the same nutritional value.
Spread (fat product)
Such products can be both completely edible and harmful. In this case, the composition of vegetable fats is fundamentally important. If the spread includes hydrogenated sunflower and soybean oils, then it is better not to put it in your grocery basket. Regular use of such a spread can lead to cardiovascular and oncological diseases.
Baby food with vegetable fats
Some parents are alarmed by the presence of vegetable fats in the diet for babies. And these fears are unfounded. Vegetable fats, especially rapeseed oil, are rich, which are a necessary substance in the diet of babies. The packaging should contain information about which oil is included in the product. If this information is missing, then you should not take it. On the label, all constituent components are usually listed in descending order, depending on the amount (weight) of the content in the product.
Important information. In production baby food It is strictly forbidden to use dyes and preservatives!
Cottage cheese is one of the fermented milk products that we have known since childhood. It is obtained from fermented milk by removing whey from it. Most often, sourdough and rennet extract(pepsin). The beneficial properties of cottage cheese of different fat content are somewhat different, although, of course, any natural product will benefit the human body.
Curd has a high nutritional value.
The composition of natural cottage cheese should not contain anything other than milk (fat or skimmed) and sourdough, sometimes manufacturers indicate rennet (pepsin) in the list of ingredients. The shelf life of real cottage cheese does not exceed 72 hours.
Cottage cheese is an indispensable source of protein for the body, and its amount is the highest in a low-fat product. Depending on the fat content, 100 g of cottage cheese contains from 14 to 18 g of protein. This fermented milk product contains very few carbohydrates. That is why it can and should be eaten by people suffering. What fat content to choose cottage cheese is a matter of taste. However, it should be remembered that fat cottage cheese contains about 18 g of fats, in a low-fat product they are several times less, and in a low-fat product there is practically none.
The calorie content of this fermented milk product also depends on its fat content. So, in 100 g of fat-free cottage cheese there are only about 70 kcal, and in the same amount of fat (18%) - about 230 kcal. Cottage cheese is rightfully one of the products diet food, and for this purpose, not only fat-free, but also a product with a fat content of 1.8-4% is used.
The benefits of cottage cheese are not only in its high nutritional value. It includes vitamins, and most importantly, minerals necessary for a person at any age. This fermented milk product contains not only a large number of calcium, but also phosphorus, which is needed in order for this calcium to be absorbed by the body. In addition to these minerals, cottage cheese contains sodium, potassium, magnesium, iron and a few other trace elements. Also, this fermented milk product contains vitamins A, C, and group B in small quantities. It should be noted that the highest content useful minerals and vitamins found in low-fat cottage cheese (1.8-4%), while it has the lowest calorie content.
A high amount of easily digestible protein and minerals and the almost complete absence of carbohydrates makes cottage cheese an indispensable product for children, dietary and sports nutrition. It is necessary for the elderly and weakened as a result of the disease people. Proteins are the building material for all body cells, they are needed for all metabolic processes, they are part of enzymes, they perform protective, transport and many other functions in the body.
And phosphorus, contained in cottage cheese in large quantities, is necessary for the formation, growth and strengthening of bones, cartilage, teeth. This property again makes it useful for children, whose rapidly growing bodies are in great need of these substances. From this point of view, cottage cheese is necessary for all age groups, especially the elderly for the prevention of osteoporosis and other diseases of the musculoskeletal system. Cottage cheese is useful for, because they have an increased need for calcium and protein.
The amino acids contained in cottage cheese contribute to the normalization of the level, therefore it is recommended to use it for people suffering from atherosclerosis, as well as for the prevention of this disease. Sodium, potassium, calcium, magnesium are substances necessary for the normal functioning of the heart, so this fermented milk product is very useful for the prevention of diseases of the cardiovascular system.
Despite the fact that cottage cheese is poor in vitamins, it regular use in food has a beneficial effect on the state of immunity. It, like all fermented milk products, promotes the healing of the intestines, which is one of the organs of the immune system. Proteins, which are rich in cottage cheese, are necessary to provide many protective mechanisms.
Cottage cheese for good digestion and weight loss
After eating cottage cheese, a feeling of fullness persists for a long time. Cottage cheese is a favorite product of many people who follow their figure and want to lose weight. The protein contained in cottage cheese is digested for quite a long time, while the amino acids into which it is split are perfectly absorbed. So after consuming this fermented milk product, the feeling of fullness is preserved for a long time, while the body receives enough nutrients for a full life. Curd contains substances that stabilize fat metabolism, as well as lactic acid bacteria, which contribute to the normalization of the composition of the intestinal microflora and digestion.
There are many diets in which cottage cheese acts as a staple food. However, do not arrange frequent fasting days and mono-diets on cottage cheese, as this creates a greater burden on the kidneys.
Curd, cooked traditional way(non-grained), carefully dewhey, is usually well tolerated by people suffering from lactase deficiency, since almost no lactose remains after whey separation.
Harm of cottage cheese
You can not use cottage cheese with an expired shelf life and stored incorrectly. In a spoiled product, E. coli actively multiplies, which can lead to food poisoning.
This fermented milk product is limited or completely excluded in severe kidney diseases, accompanied by, since in such diseases the amount of protein supplied with food decreases. Reduce the consumption of cottage cheese will have to people suffering urolithiasis resulting in the formation of oxalate stones in the kidneys.
Regular overuse fat cottage cheese can lead to an increase in the level of cholesterol in the blood and other disorders of fat metabolism.
Despite obvious benefit, even healthy people cottage cheese should not be abused, as its excessive use can adversely affect kidney health. It is enough for adults to eat 200 g of this fermented milk product per day, and for children - 100 g.
Grained cottage cheese: benefits and harms
Many people are interested in the difference between grained (sometimes called “grained”) cottage cheese and ordinary cottage cheese. To obtain dense curd grains, not only lactic acid bacteria and rennet are added to milk, but also calcium chloride. Lightly salted cream is mixed into the resulting grains. The result is a type of low-fat regular cottage cheese mixed with salted cream, usually the fat content of cottage cheese does not exceed 9%, and its calorie content is lower. At the same time, all the useful properties of cottage cheese prepared in the traditional way are preserved. Many nutritionists believe that cottage cheese is even preferable in dietary nutrition.
This type of cottage cheese has a lower acidity, so it is recommended to use it for diseases with hyperacidity gastric juice. In addition, the presence of cream additionally helps to neutralize the excessively acidic environment in the stomach.
Cottage cheese, due to the content of cream, is not recommended for those suffering from lactase deficiency. Also, people who follow diets that exclude or limit salt should be aware of its presence in commercially produced cottage cheese.
Curd mass: benefits and harms
The composition of the curd mass includes vegetable fats. For many people, cottage cheese and curd mass are one and the same, but this is not at all the case. Curd mass is a composite product that is made from pounded in homogeneous mass curd with addition butter, milk or cream, condensed milk, sugar, salt and other flavoring agents. The composition of the curd mass includes only ingredients of dairy origin, the addition of components of plant origin (this does not apply to fillers) turns the curd mass into a curd product.
It can be sweet with the addition of condensed milk, dried fruits, honey, vanillin and other confectionery fillers. Various spices and spices are mixed into the salty curd mass. Natural curd mass is stored for a short time, usually no more than 5 days. She is not subject to heat treatment and has all useful properties cottage cheese. However, it should be borne in mind that the presence of sweet additives makes this product more high-calorie.
People suffering diabetes, eating sweet curd mass is not recommended, unlike ordinary cottage cheese. With gastritis, you should not eat spicy and tomato curd mass.
The presence of milk and cream in curd mass limits its use in lactase deficiency.
Curd product: benefits and harms
Not so long ago, a cottage cheese product appeared on sale, which outwardly looks the same as ordinary cottage cheese, while its price is one and a half to two times lower, and the shelf life is much longer.
Such curd product is not curd in pure form and can be prepared with the addition of cheap, often not the highest quality, vegetable oils (, etc.), soy protein and other components. Of course, there is cottage cheese in the composition of such a curd product, but its amount can be minimal. In addition, during the manufacturing process, it is subjected to heat treatment, during which useful substances are partially destroyed.
It should be noted that most curd cheeses, curds and cottage cheese desserts in plastic trays, curd paste is also curd products in their composition. To improve consumer qualities, various flavors, dyes, stabilizers, preservatives and other substances can be added to them. That is why the benefits of such curd products for the body are doubtful.
If you really want to buy useful product, then you should carefully study its composition and expiration date.
TV show “Food according to the rules and without” on the topic “Cottage cheese: good or bad?”:
Since childhood, we all know about the benefits of cottage cheese, someone eats it with pleasure, for someone the need to eat this product “shadows” a happy childhood, but it turns out that there is also harm to cottage cheese, that's what we'll talk about.
First of all, it is necessary to separate the concept of cottage cheese and curd product. The number of food products is growing every day, many new products have appeared that our grandparents did not hear about (in most cases they were lucky that they did not know such food). Here is a curd product that appeared in our stores some time ago. What is its feature?
The curd product, unlike cottage cheese, is fermented not with milk fat, but with the help of vegetable oils: palm, coconut and vegetable fat "SOYUZ 52L".
"SOYUZ 52L" - a mixture that is made to replace butter in production confectionery(cookies, sweets, toffee, cakes and cakes with cream). That is, in a simple way, it is margarine. This mixture contains: vegetable oils(deodorized, partially hydrogenated, refined), natural dye, emulsifier.
By the way, there is also SOYUZ 71, which is used for the production of products such as condensed milk, sour cream and curd products, fermented milk and milk drinks, as well as curd glazed curds.
The harm from these mixtures is identical to the harm from trans fats. If you use such products (instead of "Sour cream -" Sour cream ", instead of "Curd" - "Curd product"), you can easily earn health problems.
However, ordinary cottage cheese can be harmful if consumed in unlimited quantities. Cottage cheese contains, the excess of which leads to disturbances in the digestive tract, the development of atherosclerosis, obesity, heart disease, and some forms of cancer.
Because cottage cheese norm per day - a portion of 200 grams and a maximum of two to three times a week.
Useful cottage cheese will be only one whose shelf life is maximum 3 days, i.e. 72 hours. In addition, it is advisable to use low-fat cottage cheese - the more fat in the cottage cheese, the worse calcium is absorbed from it. In addition to calcium, cottage cheese contains other minerals and vitamins that strengthen the heart, kidneys, immune system, improve metabolism and prevent anemia.
If stored improperly, harmful bacteria develop in cottage cheese, for example, Escherichia coli develops most quickly in cottage cheese. Therefore, you should not eat expired cottage cheese, so as not to get poisoned. Store cottage cheese in the refrigerator.
See the amazing facts about the harm of cottage cheese in this short video:
- Do not eat raw cottage cheese bought in the market. This can contribute to the development of intestinal diseases. From market cottage cheese you can cook a lot delicious meals(casseroles, cheesecakes, dumplings).
- Choose products with a shelf life of no more than three days. Such cottage cheese has everything that is necessary for health: lactic acid bacteria, amino acids and.
- Buy cottage cheese not fat or fat-free with a separator.
- Remember that sweet curd products that contain nuts, raisins, chocolate and other additives will not give the body anything but extra calories, and this will definitely affect your figure.
Now you know everything about what the harm of cottage cheese is, what kind of cottage cheese you should eat and how to choose it correctly.
The curd product is an official invention of domestic manufacturers. Its differences from cottage cheese palatability make consumers think. Save on a product cheaper or buy more expensive, but will it be really tasty?
Composition useful substances a semi-finished product that includes milk or fat in an amount of less than 50% must be called a dairy product. But buyers consider the invention of the domestic industry an imitation or a fake.
In fact, this cottage cheese was originally intended for dietary nutrition. It is suitable for older people various diseases. It was also supposed to be sold in areas with poor environmental conditions. What is a curd product, composition, what are its manufacturers made of?
Regulation of compositions
In Russian legislation, there is Federal Law 88 “On the technical regulation for milk and sour-milk products”. The document was adopted by the State Duma in 2008 and includes a list of concepts that manufacturers are allowed to use. Among them:
- Cottage cheese;
- Creative product.
All this is made from clearly regulated components.
For example, cottage cheese is made only using starter microorganisms, and a curd product is made from milk-containing parts with the addition of milk or non-dairy products, including plant components.
From the technical document of the Customs Union, adopted by the Council of the EAC in 2013, one can draw identical information. The law states that cottage cheese is a fermented milk product, and its imitation is a milk-containing product with or without milk, with the inclusion of non-dairy parts, including vegetable ones.
What is the difference between cottage cheese and a curd product can be understood from the terms of sale of the goods indicated on the label. According to GOST, storage of natural cottage cheese is possible for 72 hours. Shelf life is extended by adding stabilizers and antioxidants to the compositions. In order for manufacturers to use high-quality raw materials, the following are created for control:
- federal body for the protection of consumer rights;
- federal body for veterinary supervision;
- other authorized persons (executive power).
Representatives of these services should monitor compliance with technical recommendations by enterprises in the area of their authority. For example, when handling and manufacturing semi-finished products in the country. Manufacturers care about profit, so they increase diversity through the use of new recipes. 
Product line
GOST of cottage cheese products - 4910283. It has about 300 items. Sour-milk curd alone is subdivided into:
fat-free - 1.8%;
- non-fat - from 2.0 to 3.8%;
- classic - from 4.0 to 18%;
- fatty - from 19, 23%.
It is represented by lines:
- crumbly;
- pasty;
- thermostable;
- white;
- yellow.
The variety of the line varies in fat content, which ranges from 9 to 23%.
The curd product, its benefits and harms are of interest to many users and nutritionists. After all, vegetable fats are often considered to be harmful components that worsen the condition of the body when consumed. In fact, this curd is good for those who are allergic to lactic acid bacteria. Many do not tolerate natural cottage cheese according to individual indicators. 
Nutritionists Compare Content:
in the curd product:
- fat - 13.28;
- proteins - 8.26;
- carbohydrates - 13.55.
In cottage cheese:
- fat - 8.42;
- proteins - 16.08;
- carbohydrates - 2.88.
As you can see, cottage cheese contains a lot of fats and carbohydrates, which means there are more calories in it. It turns out that they can just eat from time to time. Nutritionists advise natural product our dairies remedy. It is believed that cottage cheese helps with a lack of calcium in the body.
What is a substitute for milk
The composition of the curd product includes different components, depending on the recipe, it can be:
vegetable and curd;
curd flour
curd and vegetable
How to distinguish cottage cheese from a curd product, if the compositions of the latter are so different?
All information about the components must be printed in an accessible form on the packaging by the manufacturer. If there is no information, and the taste of the purchased product does not correspond to the usual natural one, then you have a fake.
The curd-vegetable product includes cottage cheese and a low-fat vegetable component - meal of melons and gourds. As flavoring additives, glycine or pollen. The product is considered biologically valuable, but with an extended shelf life.
Vegetable-curd invention includes the share of components of non-animal origin up to 90%.
Interesting
A share of flour up to 2 percent is added to the curd-flour product. The composition also includes cereals and legumes. They represent protein part vegetable invention.
Advantages and disadvantages of the curd product
Main positive quality a good vegetable product of a dairy plant - calorie content. Also in the composition of the curd there are proteins that are easily absorbed by the body. If the label lists vitamins A B C D, then it is considered fortified. Changing the composition of curd products allows you to make them more useful for human body. For use, elements such as:
- calcium;
- magnesium;
- phosphorus.
Their benefits have been proven for the heart muscle, veins, and brain.
The harm of the main component of cottage cheese - a substitute for milk fat or an analogue of milk fat, will manifest itself if the products are abused. For example, a high-calorie curd product will provoke a sharp release of insulin into the blood.
However, this hormone, which the pancreas produces 30-40 minutes after eating, will decrease, the body will require a new surge of the missing element in the blood. And with uncontrolled use high-calorie food easy to dial excess weight. This is the difference between cottage cheese and curd product.
How to actually distinguish
It is difficult for a simple buyer to recognize at a glance where natural cottage cheese is, and where its imitation is. Our recommendations will help:
expiration date
by consistency
The composition of the product can only be studied according to the information on the packaging. If the components contain: stabilizers, preservatives (E202), dyes, then a semi-finished product of plant origin. Natural cottage cheese is only milk, sourdough, possibly cream and salt.
The consistency of the product of animal origin is grainy, crumbly, slightly moist. If the texture is smooth, there is probably palm oil.
The color of natural cottage cheese is cream, closer to white. Artificial options can be either pure white or closer to yellow. You can also check the packaging for weight. With the same volumes, the classic animal product will be heavier.
Pay attention to the price, as sour milk is always more expensive. Its expiration date is no more than 3 days from the date of manufacture. Vegetable semi-finished product is stored up to six months. You need to carefully consider this information, since often stale natural goods come across on the store shelf.
If you are inattentive, you will overpay a significant amount for the fact that later you will not be able to eat at home. After eating expired dairy products, you can get serious gastrointestinal diseases, that is, the smallest adverse events are vomiting and diarrhea. Sometimes expired sour milk is allowed for food, but only after heat treatment.
This is another way to check the products for naturalness. In a hot frying pan, the fermented milk product will curdle and secrete whey, and the vegetable product will release fats. Learn more about what a curd product is from the video:
The invention can find its use in the dairy industry, in particular in the production of a curd product. The curd product includes milk protein, milk fat, soy protein isolate and vegetable fat, with the ratio of soy protein isolate: milk protein from 1:3 to 1:6, and the ratio of vegetable fat: milk from 1.0:99.0 to 99, 0:1.0, while the product has next composition in %: milk protein 10.5 - 15.4, soy protein isolate 3.5-2.6, milk fat 0.18-17.82, vegetable fat 17.82-0.18, water the rest, acidity o T 180-200. EFFECT: invention makes it possible to obtain a curd product for general, dietary and prophylactic purposes.
The invention relates to the dairy industry, namely to the production of curd products for general, dietary and preventive nutrition, for the elderly, with cardiovascular diseases, overweight, and also living in places with an unfavorable ecological environment. A product is known that includes milk protein, milk fat and water in the following ratio,%: Milk protein - 14.0 - 18.0 Milk fat - 0.6 - 18.0 Water - The rest (Reference book " Chemical composition food products" Book 1, Moscow, VO "Agropromizdat", 1987, p. 50). However, this product has high content cholesterol and saturated fatty acids. The technical result of the proposed product is to increase its dietary properties by significantly reducing the amount of cholesterol and saturated fatty acids, increasing the yield of the finished product by 40 - 60% and, as a result, reducing the cost. The technical result is achieved by the fact that the curd product, including milk protein, milk fat and water, according to the invention additionally contains soy protein isolate and vegetable fat, at a ratio of vegetable protein: milk from 1: 3 to 1: 6, and a ratio of vegetable fat: milk from 1.0:99.0 to 99.0:1.0, while the product has the following composition, %: Milk protein - 10.5 - 15.4 Milk fat - 0.18 - 17.82 Water - The rest
acidity o T 180-200. The introduction of soy protein isolate and vegetable fat into the product allows you to regulate the level of cholesterol and saturated fatty acids. In addition, soy protein is characterized by a hypocholesterolemic effect and is hypoallergenic, so the product is useful for allergic diseases and bronchial asthma. The selected ratio of vegetable protein to milk from 1:3 to 1:6, and the ratio of vegetable fat to milk from 1.0:99.0 to 99.0:1.0 is optimal and corresponds to obtaining high-quality protein product V more and much cheaper. At the same time, the curd product has the following composition, %:
Milk protein - 10.5 - 15.4
Soy protein isolate - 3.5 - 2.6
Milk fat - 0.18 - 17.82
Vegetable fat - 17.82 - 0.18
Water - Rest
acidity o T 180-200. Example 1. Dry skimmed milk and soy protein isolate is dissolved, mixed, while the ratio of vegetable protein to milk is 1.0:3.0; make a mixture of milk and vegetable fat, taken in the ratio of 1.0:99.0, respectively, and curd starter. Mix, heat, separate the whey and get a curd product with the following composition, %:
Milk protein - 10.5
Soy protein isolate - 3.5
Milk fat - 0.18
Vegetable fat - 17.82
Water - Rest
acidity o T 180. finished product contains 63% moisture, 14% protein. Example 2 Whole milk mixed with soy protein isolate (previously dissolved), while the ratio of vegetable protein to milk protein is 1.0:6.0; make a mixture of milk and vegetable fat, taken in the ratio of 99.0:1.0, respectively, curd starter, ferment, heat and degrease. Get a product with the following composition,%:
Milk protein - 15.4
Soy protein isolate - 2.6
Milk fat - 17.82
Vegetable fat - 0.18
Water - Rest
acidity o T 200.
Claim
Curd product, including milk protein, milk fat and water, characterized in that it additionally contains soy protein isolate and vegetable fat, at a ratio of soy protein isolate: milk protein from 1: 3 to 1: 6, and a ratio of vegetable fat: milk from 1.0: 99.0 to 99.0: 1.0; the product has the following composition, %:
Milk protein - 10.5 - 15.4
Soy protein isolate - 3.5 - 2.6
Milk fat - 0.18 - 17.82
Vegetable fat - 17.82 - 0.18
Water - Rest
acidity o T 180 - 200.
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